Delicious Pumpkin Bread Recipe. In the past couple weeks the hype of visiting a pumpkin patch farm was on the rise. Pumpkin patch farms were filled with families and fun for the Autumn season. Unfortunately, as a family we were unable to make it to the pumpkin farms this year. I did not mind only because we were able to score some really nice pumpkins from my local nursery.
PLUS we made a delicious and natural DIY Pumpkin Puree from the pumpkins we bought. Hopefully next year we will make a point of visiting the Pumpkin patch farms and Corn mazes. I must say though that making your own pumpkin puree is very easy, cost effective and all natural. With the pumpkin puree on hand, the recipes are endless when making pumpkin pie, breads, cakes and desserts of all sorts.
The baking process of the pumpkin even surrounds your home with a sweet pumpkin aroma permeating the house.
My goal this year was to make my own pumpkin puree and freeze the puree for any recipes that come to mind in the near future like soups, breads and desserts. Then I came across Chef John’s recipe from allrecipes.com for pumpkin bread and the LIGHTBULB shined!!! Yes!! Pumpkin Bread Recipe is the one. I was head over heels ready to make this pumpkin bread. The result of the pumpkin bread, you may ask?
Well, I don’t put nuts in my baking or cooking, so for some preferences, that’s great while I know other preferences love nuts in the baked goods. We are a nut-free home. Due to me not having any nuts in this bread recipe, this Pumpkin Bread was oh so d-e-l-i-c-i-o-u-s!!! The outer body of the bread had a slight crisp (but not hard) with the inside of the bread super moist and every couple bites you would sink your teeth into Golden Raisins that bursted in our mouths.
I chose to add the raisins because they resembled the fall colors and instead of having a plain pumpkin bread, it made it more fun to replace the nuts for the raisins.
This recipe calls for all-purpose flour but this time I had some Cake Flour in my cupboard and used that instead. The bread was AMAZING! The bread tasted healthy without all the excess preservatives and chemicals like the store-bought bread. If you can make these loaves of pumpkin bread in smaller pans, they would be great gifts for this season. Wrap the small loaf of bread and decorate it with a bow and you have yourself a gift for those around you!
Bake Time: 1 Hour
Serves: Roughly 5-10 pieces.
- Cooking Spray/Coconut Oil
- ½ cup unsalted butter, softened
- 1 cup white sugar
- 2 eggs
- 1 (15 ounce) can Pumpkin Puree
- ½ teaspoon ground cinnamon
- 1/8 teaspoon Chinese five-spice powder
- 1/8 teaspoon ground all spice
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup Golden Raisins or chopped toasted walnuts
- Preheat your oven to 325 °F (165 °C).
- Line your 9×5-inch loaf pan with some oil around the entire pan.
- Mix butter and sugar in a large mixing bowl until light and fluffy.
- Whisk in eggs one at a time until mixed.
- Add in the pumpkin puree, cinnamon, Chinese five-spice powder and allspice and whisk until all ingredients are combined.
- Add in remaining ingredients: flour, salt, baking powder, and baking soda into the pumpkin mixture.
- Stir in toppings (golden raisins and/or walnuts)
- Pour batter into the loaf pan.
- Bake in the preheated oven and rotate the pan 180° at the half way mark (30 minutes) into the baking time to ensure that the heat is evenly distributed in the loaf.
- Insert toothpick at the center of the loaf. If the toothpick is clean around the 1 hour mark then the loaf is done. If the loaf is not fully done, add in more bake time at 5 minute intervals.
Note: The loaf will continue to bake once it is out of the oven. For best results place a cooling rack under the pan to let it cool. Therefore, if you don’t want the edges of the loaf burnt but the loaf looks cooked, let the pan sit out and the inside will cook a little more.